So...whats for dinner?
Comments
-
carole - Haleakala? Will be going there in January.
mommy - Happy Birthday!
Went to brunch this morning with some former co-workers, it was good to see my old friends. I was fortunate to have great support at work when I was diagnosed. Unfortunately, due to my ongoing surgical saga, I had to resign shortly after returning when chemo was done. I had a Southern Eggs Benny - it had the addition of a fried green tomato and brown butter hollandaise. Dinner tonight is TBD. I have some kale and spinach that both need to be used - maybe a salad or a gratin.
We are hosting Thanksgiving this year. We have developed a tradition with longtime friends - 13 of them, and 3 of us, lol! My son will be at the fire station and will miss this year. I am making turkey, dressing, gravy, cranberry sauce, green bean casserole, a jello salad (my MIL’s recipe - tradition), Brussels sprouts, twice baked sweet potatoes, mashed potatoes, pumpkin bars with cream cheese frosting, ladyfingers cheesecake with cherry topping, and I have a frozen Key Lime pie from the best bakery in Key Largo. My friends are bringing an appetizer (charcuterie board), broccoli cheese casserole, ham, corn casserole, and apple pie. Excessive, yes, but have you met me? Lol!
0 -
Special, tell me more about the twice baked sweet potatoes.
0 -
auntie - I bake the sweet potatoes whole, then halve them and scoop the inside out, mix with butter, cream, salt, pepper, and a little cinnamon, and whip, then stuff the shells. I put some chopped pecans on topand drizzle with maple syrup and re-heat them in the oven.
0 -
Last night I made sunchokes soup for dinner. Pureed in the pot with a stick blender, finished with whole milk and toasted pumpkin seeds. My husband said it's his new favorite, and it was very easy and relatively quick.
Bought a loaf of Tartine bread this morning, so may make Welsh rarebit for dinner using some of that.
Did a Trader Joe's run yesterday and bought a small organic turkey and fresh cranberries so that we can do a mini Thanksgiving on Saturday in order to have leftovers.
0 -
Thanks for the birthday wishes
0 -
Last night's dinner involved a lot of kitchen time. I cooked an enchilada dish I saw prepared on either ATK or Cook's Country. The prep required roasting halved tomatillos and poblano peppers minus seeds and veins on sheet pan under broiler. The filling ingredients were rinsed black beans, half of them mashed, diced roasted poblanos, spices that included chili powder, coriander powder and cumin, all bloomed in oil in skillet. Also fresh grated Monterey jack and cilantro. Half cup of green sauce.
Green sauce made in food processor: roasted tomatillos, cilantro, garlic and onion powder (substituted for fresh onion and garlic), small amount of chicken broth, 1/4 cup cream.
Half cup of filling in each corn tortilla. Sauce spread on top and additional grated Monterey Jack cheese.
Sour cream and home-made guacamole on the side.
We enjoyed the meal but agreed we couldn't really taste the filling. There wasn't enough wow factor for all the labor involved. I think the poblanos were too mild.
Yes, Special, that's the name of the mountain on Maui. The mountain top is black with lava so the contrast between lava and snow was vivid.
Not sure about dinner. We may go the short distance to Crabby Shack. We depart for Illinois on Tuesday.
0 -
Thinking leftovers tonight so I won’t have to cook.
0 -
Well I did leftovers last night so I'll have to be more creative today. Hmmm - how about an omelette with fresh mushrooms?
Carole - I agree - it's annoying to spend all that prep time and have the results sort of blah. Have a safe trip. Special - I love the twice baked sweet potato idea. I can not believe the variety of foods for your Thanksgiving. Magari - you always have the most interesting meals.
I usually just roast my pork loin - often with a little apple juice in the bottom of the pan. Sometimes I add apple slices towards the end. My friend roasts and adds potatoes & carrots towards the end. My brandy cream sauce is what happens to the left overs. Now I'm hungry for pork.
0 -
How many of you read Tony Hillerman's books set in Navajo country? They cooked 'fry bread'. I had French Toast for lunch and thought again about what could be the difference.
Turns out sometimes 'fry bread' is deep fried, but more often cooked in a pan & fried in butter or oil just like French Toast. Although often served with sugar and not maple syrup (like my Mom taught me). Or sometimes herbs were put in the egg mixture so it was savory instead of sweet.
Funny - I love French Toast and rarely remember to cook it. It was especially good since I had the old ends of a SF Sourdough loaf. Has anyone ever made this with rosemary or tarragon or dill?0 -
Minus, fry bread is a little different in that it's leavened with baking powder and is more like a puffy pita (although lighter.) I make it from time to time as fry bread tacos. Here's one of many recipes.
https://lilluna.com/homemade-indian-fry-bread
I first had it while visiting the grand canyon. I've had it other times directly from the ladies frying it outdoors at the Taos Pueblo. Delicious stuff.
Dinner is still unknown. I have a larder full of food after shopping this morning and still don't know what to have. Possibly chicken pot pie.
0 -
Thanks Nance. I just quickly read a wiki - which said you could make it either way - "deep" fried or just frying the bread. I appreciate your clarification.
The picture in your link reminds me of sopapillas - which I can never find done correctly in Houston. Must be time for a trip to New Mexico. Turns out sopapillas are a variant of fry bread too. Thought this explanation of the origin was interesting.
https://newmexico.heavensentgaming.com/lexicon/sopapilla-frybread-sopaipilla/
0 -
M0mmy—Hippo Birdie Two Ewes, as the greeting card says! Many happy returns.
Navajo fry bread is like crack. Glad I’m low-carb so I’m not tempted.
Last night at my friend’s annual open house buffet he made a great chicken-veg stew (sans spuds or thickeners), plus platters of saucisson sec and cheeses. It was my lunch & dinner, seeing as how all I had for breakfast was an almond milk cappuccino and a handful of cashews. Saturday, at my cousin’s memorial in FL (my sis & I flew in for the afternoon), there was so much food they were begging us to take home leftovers (but the flight was too long to take a gamble on food-poisoning). Sis (who came in from Arlington, VA) & I had salads at Chili’s in the Ft. Lauderdale airport because we needed to kill time before heading to Parkland and she wasn’t sure whether there’d be food. Well, take a huge house full of Jewish mothers & grandmas and a huge family gathering—duh. (It was all I could do to limit myself just to keto-friendly stuff, and not overindulge on that).
Here at the British Airways Terraces lounge at O’Hare (our flight’s delayed >2 hrs), we’re knocking back bubbly and enjoying the hot dinner buffet: including an early Thanksgiving dinner with all the fixings (of course, I had to skip the stuffing, spuds and desserts). They also had 3 kinds of Shanghai street crepes, shepherd’s pie, clam chowder and the usual array of crudités, cheeses, charcuterie and pastries. The flight delay means our room is likelier to be ready upon our arrival tomorrow.
We have a dinner res tomorrow night at Rivo, the “fire-centric” carnivore restaurant helmed by star chef Ottolenghi. Wed. night is St. John—my absolute fave in London. Specializes in “nose-to-tail” cooking, and they have their own private label wine list from some Provençal & Languedoc vineyards; quite reasonable for a place that made the cover of Food&Wine’s “30 Best Restaurants in the World” issue. (The dish pictured—bone-marrow & parsley salad—is iconic and my fave there as well). Thanksgiving Day we’ll probably eat wherever—if we wanted turkey on T-Day, we wouldn’t be leaving the USA, now, would we? Friday we’ll eat at Galvin in our hotel. (Breakfast there each morning).
Won’t be riding the London Eye—we have our own Ferris wheel on Navy Pier, and the High Roller in Vegas (same company that built the Eye) is taller. For city views we’ll look for a nice rooftop restaurant in one of those idiosyncratic skyscrapers at lunchtime. Planning to hit as many museums as possible—been to the Tate Modern, which has a terrific restaurant in the basement. Our hotel is across Green Park from Buckingham Palace (but we’ve already seen the changing of the guard, ho-hum). We’ll see Sir Ian McKellan’s one-man show Thursday night, as none of the musicals float our boat (most are hoary old B’way and touring-company revivals & jukebox musicals anyway).
0 -
Super was a deviled egg.
Desert will be Belle Gabrielle - Chocolatier from France It's a delicious chocolate liquor that I like as well or better than the Godiva brand. 15.1% alcohol. I thought about putting it on ice cream, but I think I'll just sip. It's about 1/2 a wine glass full since I have to finish the open bottle. (well, the garbage truck is coming Friday so what can I do?)
0 -
I had beef mince in the fridge so made a curried mince dish, very easy, browned the meat with onion, garlic, capsicum, threw in curry powder, cumin, chicken noodle soup, chicken stock and quarter cup of rice, frozen peas, simmered it all. Was quite delicious!
0 -
Thanks Sandy
0 -
Good food on the plane (BA biz class): composed chicken “nicoise” on Little Gem lettuce leaves, field greens salad, pan-seared cod with wilted kale and sour cream potatoes (I left over the spuds). Cheeses for dessert: Danish blue, Brie and WI Prairie Breeze cheddar with nuts. They let me have some strawberries and cantaloupe, plus a dark chocolate almond Godiva meant for first class, once I told them I was low-carb. Breakfast was a bacon-egg panino. Since they knew I wouldn’t be eating the ciabatta roll, they gave me the other choice as well (halloumi cheese & tomato melt on bagel, which I scraped off the bagel & ate). Lunch at our London hotel was the tail end of their breakfast buffet: smoked salmon, smoked herring, coppa ham, tomato (mealy—out of season) and cucumber slices. Off to dinner at Rovi—fire-centric with vegan, pescatarian and grass-fed beef options
0 -
So, reporting on Rovi. Latest venture from Israeli super chef Ottolenghi. Most of the menu is vegan, but there were a few cheese and dead-animal options. Server recommended sharing everything—a nibble, two starters, a small plate and an entree. Started with an assortment of house made pickles (beet, yellow radish, ginger, cucumber, kimchi) and Valdeon blue cheese. Next up was broccolini with whipped peanut hummus, purple micro greens & sprinkled with toasted rye seeds. (We almost did the duck breast but took a pass on it when we were alerted to possibly encounter buckshot, since the chef gets his ducks from hunters). Then steamed smoked mussels in a spicy chili-oil broth with julienned kohlrabi & squid; and a “shwarma” of grilled celeriac cutlets on housemade whole wheat pita and pickled tomato. Entree was the meat option version of a Jerusalem mixed grill: chicken thigh, livers & hearts with picked radishes, Israeli onions, tahini and more whole wheat pita mini-pockets (had to tear off part of one just to try it). Dessert was two cheeses: a “Lincolnshire Poacher” (raw cow milk in a Comte/Cheddar cross style); and a very ripe Dorstone goat Brie. Came with dates, flatbread & quince paste. (I used the flatbread as a “cheese delivery device,” licking the Brie off it). We took home half: Bob was badly jet-lagged because he read & watched a movie on the plane and I didn’t want him falling asleep at the table. Most of the menu was fermented, spicy or both—-we did our metabolisms & gut microbiomes proud tonight.
I met an American expat in the ladies’ room (she moved here 16 years ago from NYC) who said she was a foodie and offered to give me suggestions about where to dine. I told her we were going to St. John tomorrow night, and she hadn’t heard about it! Amazing that I could turn a London foodie on to a place that’s new to her!
0 -
I love tacos with fry bread. I’ve had them in South Dakota and Wyoming. My mouth is watering as I think about those tacos.
We just checked into the Drury Inn in Sikesville, MO. Dinner will be the food served from 5:30 to 7:00 at their Kickback buffet First a free alcoholic drink. Actually three drinks, beer, wine, or cocktail.
Just saw on the news that we have tornado warnings for this area.
0 -
Lol Carole, assume you meant Sikeston, and if so, I've stayed at that Drury a number of times. Jim gets his two drinks as well as my two while I enjoy the unlimited popcorn. They do give you plenty to eat even if it's not gourmet fare. You could also go to Lamberts where they throw your food at you. The rolls are worth catching though.
Speaking of non gourmet fare, I over indulged in fast food lunch today and have absolutely no appetite for dinner. It shaping up to be a tomato soup and grilled cheese night.
0 -
minus - sometimes when I do pork - loin or chips - I sauté sliced apples and onions and spoon it over the pork.
So, I have discovered that the prescription cough syrup I have been taking seems to suppress my appetite. Trying to figure out how to get more...lol!
Had to make 100 deviled eggs last night for DH’s office potluck today. He told me they ran out early! I was shocked, I assumed he would have to bring some home.
I am starting some cooking this evening - the ladyfinger/cherry cheesecake, pumpkin bars, and cranberry sauce. Tomorrow I will cook the two extra turkey breasts. Funny to type the word breasts and not be talking about myself. Ha
0 -
OMG Special - 100 eggs and they ran out? I made deviled eggs yesterday. Boiled 5 - so 10 halves and am eating a couple for breakfast every day.
Carole & Nance - the MO restaurant sounds like a good deal. Imagine all those free drinks. Thanks Nance for the reminder for Tomato Soup, which I do love & make with milk instead of water.
Supper was onions sauteed in EVOO and butter, added zucchini slices, sprinkled with garlic salt sauteed some more. Added some white wine - covered and cooked until done. I have half left and will have tomorrow with petite potatoes.
0 -
We're having a serious rainstorm and it's quite chilly. So leftover sunchoke soup with Tartine bread and a frisee, radiccio and apple salad, topped with a little cotija cheese and some pumpkin seeds.
0 -
Enjoying the talk about items I have no idea about! Fry bread?! I would probably love it and have to stay far from that temptation!
I spent the day making some foods I’m bringing to Thanksgiving dinner at our friends.
I roasted and pureed butternut squash for a side dish.
Then, didn’t do so well with my timing of the stuffing casseroles I am bringing. I can honestly not recall when I used to make the stuffing for our bird..or casserole...depending on whose propaganda I listened to....and amazingly enough, no one died! But today I was less intrepid and decided I’d best not prepare the stuffing and store it in refridge for a day and a half, or I might be convicted of unintentional homicide. So I now have the mixed bread and sausage and onions, etc in freezer, which will be finished on Thurs. AM. Before we leave for our friends’ home.
Then I made some mushroom “caviar” to include on the cheese platter I’m bringing. Not sure I am crazy over it...thought it would be the same as a mushroom caviar recipe I first had many years ago at one of our beach parties and really enjoyed. But this one is less tasty...unless my taste memory is failing. Could be!
For dinner DH picked up one of his favorite Trader Joe’s meals....Greek Chicken with orzo, spinach, feta and olives. It is a really good easy, two minute meal! I made a cuke, tomato, kalamata olive, and green onion salad as a side. It was great that DH could do such an errand! His blood count is still quite low but moving in the right direction towards returning to health! Yay! And he was excited to head out to do an independent errand.
Tomorrow I will prep the rest of the foods I am bringing, and now I will work on removing the arils from a lovely looking pomegranate I bought yesterday. I’ll use them in the spinach salad I plan to bring with mandarin oranges, maybe goat cheese, walnuts, mushrooms, green onions, and not sure what dressing I’ll make...Possibly poppy seed or my fave horseradish vinaigrette (which I first had at the wedding of the daughter of our hostess) The rest of the T-giv menu does not include Much in the green fibre department (other than the green beans, if they count) so I just have to bring this!
We just learned that DS1 and fam plan to come visit next weekend, so now I have to get serious about pulling some recipes from the vegan cookbook I’ve been renewing from the library for the past month and a half! I obviously need deadlines! I really look forward to seeing those grands...they have moved on from little kid status and our soon to turn 9 year old grandson now sends us messages via his mom’s Facebook messenger. He is a sweetie. These kids will love to interact with their new cousin who is now into a very relational stage of her development, and definitely prefers interacting with KIDS! I promised myself I would stop posting her pix on this food site, but love this little portrait of her when she awoke from her nap and I tried on her one of those wrap style hats that came with an outfit I bought, while she desperately tried to free her toes to taste. For the record...I do not really like the headbands or wrap style hats on young babies! But nonetheless, this was a sweet pic...one of many ways she can look. I have a whole album of “memes” of her hilarious expressions.
0 -
Magari, I too, love you meals! If I were allergy free, I would replicate your menus
0 -
Such a cutie!
0 -
My favorite flour is Blue Bird brand, milled in Cortez, Colorado. It comes in fabric sacks and I save the sacks for use as jelly strainers.
According to https://the-journal.com/articles/1482 it is one of the more favored flours for fry bread.
Beef mince. I had to go ask the internet to see what that was...I was thinking something like "mincemeat", but that is obviously wrong! :-)
0 -
Happy early Thanksgiving everyone. Have been lurking and not posting due to our uninteresting meals of late! For the day we will have an 8 lb. Turkey breast (loved your joke Special - so true!), maybe in the crockpot if I'm brave; gluten free stuffing, mashed potatoes, creamed spinach, corn cassarole, carrots and a friend is bringing wine and pumpkin chiffon pie. Since we're only having 6 for dinner, I will trim the menu if cooking fatigue sets in!
0 -
Dinner will be something quick!
0 -
Lacey - love the picture. Thanks for sharing.
Today I will use left over pork loin and fresh mushrooms to make a brandy cream sauce concoction. I could serve on leftover rice, but my mouth is crying for pasta.
Tomorrow I'll eat with my nephew's family and the wife's parents. The invitation was contingent on the fact that I like Chinese food - so no Turkey. They are Chinese and have a favorite, authentic China Town restaurant when they fly in. They love Peking Duck. I'm hoping for Singapore Noodles on the table. Since I can't read the menu nor speak Cantonese or Mandarin, I have no idea what is ordered - but there are always interesting things to eat..
0 -
Minus - Sounds delicious, and like a lot of fun to me!
Happy Thanksgiving, all!
0
